Watercress, Oyster And Scallion Soup
Published April 23, 1994
- Total Time
- 30 minutes
- Rating
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Ingredients
14 small oysters in shells, well scrubbed
2 tablespoons unsalted butter
5 to 6 scallions, trimmed and minced
4 medium carrots, peeled and cut into julienne about 1 ½ inches long
2 cups dry white wine
2 cups half-and-half
½ cup heavy cream
Salt and freshly ground pepper to taste
2 cups stemmed watercress (1 to 2 bunches)
Lemon slices for garnish
Nutritional analysis per serving (6 servings)
16 grams carbs; 105 milligrams cholesterol; 368 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram trans fat; 2 grams fiber; 815 milligrams sodium; 13 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck the oysters over a bowl and reserve their liquor. Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl. Set both the oysters and liquor aside.
- Step 2
Melt the butter in a skillet over a medium-high heat. Add the scallions and saute for about three minutes until just softened. Set aside.
- Step 3
Cook the carrots in boiling salted water to cover for about two minutes until just tender. Drain immediately and rinse under cold water to stop cooking. Pat them dry and set aside.
- Step 4
In a large, nonreactive saucepan or stock pot, bring the wine to a boil. Remove the pan from the heat. Slowly stir in the half-and-half and heavy cream. Stir the mixture constantly to prevent curdling. When well mixed, return the pan to the heat and bring to a slow boil. Cook uncovered over high heat for about five minutes until slightly thickened.
- Step 5
Reduce the heat to medium-low and stir in the reserved oyster liquor. Add the scallions and carrots and cook for about five minutes until heated through. Season to taste with salt and pepper.
- Step 6
Add the watercress and cook gently for about five minutes longer until heated through. Add the oysters and stir briskly for about one minute until their edges just begin to curl. Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.
Private Notes